Mary Griffith’s Chicken ala King

Sauté in butter & set aside:
1 C. sliced fresh mushrooms
Sauté in butter:
¼ C. chopped green pepper
Add & blend until smooth:
3 T. flour
Add: 2 C. milk
2 cubes chicken bouillon
Salt & pepper
Cook until thickened stirring constantly.
Stir some of the hot mixture into:
1 beaten egg yolk
Return to hot mixture and continue to cook about 10 minutes.
Add: 2 ½ C. cooked chicken or turkey
Chopped pimento
Mushrooms
1 can sliced water chestnuts, sliced
½ C. slivered almonds
¾ C. sharp cheese, grated
Serve over:
white rice or Pepperidge Farm frozen patty shells

Aunt Kathy’s Baked Chicken

Roll in flour and brown quickly in butter or oil:
10 boneless chicken breasts
Place in a 9 x 13 baking dish & sprinkle with:
paprika
Combine and pour over chicken:
2 cans cream of mushroom soup
1 C. fresh mushrooms, sliced or
1 can mushrooms, drained
2 chicken bouillon cubes
2/3 C. water, chicken broth or sparkling cider
1 T. minced onion or dry onion soup
1 C. sour cream or plain yogurt
Salt & pepper
Basil and/or parsley, optional
Cover with foil.
Bake one hour at 350 degrees.
Good with Garlic Mashed Potatoes or Wild Rice

The Wally Glausi Family Spaghetti Sauce & Meatball Recipe

Note: This is the real deal from Wally himself. Wally’s family came from Italy just 2 generations ago. They still get together for spaghetti.

Pomodoro (Tomato) Sauce
Two 46-ounce cans of major brand Tomato juice (Hunts, Del Monte etc.)
Three eight-ounce cans tomato sauce.
Three four ounce cans drained mushrooms (stems & pieces).
Three heaping tablespoons of Oregano flakes.
Three heaping tablespoons of Basil flakes.
Three tablespoons minced garlic. (If fresh cloves are used slice
very thin).
One-tablespoon salt.
Three tablespoons sugar.
2 cups red wine (Optional for LDS Converts. The Catholics use 3 cups of wine :).

Note: Wally has a great sense of humor- use 2 C. purple sparkling cider.

Add ingredients together in large sauce pan.
Bring to boil. Turn immediately to lowest heat.
Simmer for at least 3 hours, stirring regularly with a large wooden spoon.
Let sit out overnight, covered.
The next morning, bring to boil again, then immediately turn to lowest heat
and simmer for at least 5 hours, stirring regularly with a large wooden spoon.
Cover and let cool.
1 hour before serving, turn to medium heat, stirring constantly.
When heated, add 1 cup grated parmesan (parmigiano reggiano) cheese right before serving with Spaghetti or Rigatoni.

This is the basic tomato sauce recipe that can be used for lasagna, cannelloni or, with one can of tomato paste added to it, as a pizza sauce.

Menu: Meatballs

Fettuccine Alfredo

Pour into a 10 to 12 inch skillet and heat over medium heat:
3 oz. olive oil
Add and stir lightly:
1 ½ C. sliced mushrooms
4 t. minced garlic
Add: 1 ½ ounces white sparkling cider
Cook 30 seconds
Add: 2 C. whipping cream
Cook until mixture thickens and is reduced by 1/3, then remove from heat and stir in:
¼ C. fresh grated parmesan cheese
¼ t. nutmeg
Add: 1 pound cooked fettuccine pasta, cooked only to al dente (not too soft).
Garnish with:
chopped fresh parsley.

Cooked chicken may also be added.

“Eddie’s Spaghetti” From Catherine & Craig’s Open House in Brigham City

In a large skillet, brown:
1 pound lean ground beef
½ C. chopped onion
1 t. garlic salt.
Add and mix:
2 T. flour
Add: 1 8 oz. can tomato sauce
2 C. tomatoes
1 can mushrooms
2 t. parsley flakes
1 t. salt
½ t. oregano
¼ t. pepper
Dash basil
1 bay leaf, crushed
Cover & simmer one hour.
Uncover and cook 1 hour more.

Cat's modifications: add a lot of minced garlic (the kind kept in the fridge), a lot of basil and then a few teaspoons of sugar to bring out the flavor.  Also put a couple of tablespoons of flour to thicken.  *She makes big batches when she makes it.

Julie Oakley’s Spaghetti Sauce from East Pasadena Ward where Caroline was a baby and Mom and Dad were the YM and YW Presidents at the same time.

Brown in olive oil:
2 pounds ground beef
Add:
1 C. diced onion
1 C. chopped celery
1 chopped green pepper
Salt & pepper to taste
Stir over low heat until well cooked.
When done add ¼ inch olive oil to mixture.
Meanwhile in a large pan combine:
1 large can diced mushrooms
1 large can black olives, chopped
3 cans tomato paste
1 can tomato sauce
2 cans tomato soup
1 can onion soup
1 can tomatoes
Pour meat mixture into sauce mixture.
Simmer for 1 ½ hours.
Serve over spaghetti.

“Stumptown” Stew from the Red Lion Restaurant at the Portland International Airport.. Stumptown was an early name for Portland

In a large saucepan, heat:
1 T. oil over medium high heat.
Brown in oil all sides of:
1 pound beef tenderloin, cut in one inch cubes
Remove meat from pan and set aside.
Add and heat til almost smoking:
1 T. olive oil
Add & sauté over high heat until golden brown:
1 clove garlic, diced
¼ C. minced shallots
1 small onion, diced
½ pound 2 ½ C. sliced mushrooms
2 small celery ribs, 1 C. diced
3 medium carrots, peeled and sliced
5 small red potatoes, cooked & quartered
Add & bring to a boil for about 5 minutes:
1 C. purple sparkling cider
Add the brown sauce and reserved beef.
Bring to a simmer And simmer for 3-5 minutes.
Serve in deep bowls garnished with tomato, green onion and Parmesan cheese.
Brown Sauce
In a medium saucepan heat over medium heat:
1 ½ t. vegetable oil
Add & sauté until shallots are golden brown:
2 small clove garlic, minced
2 T. minced shallots
Pinch dried parsley, basil,
thyme, oregano, bay leaf
Add:
2 t. sparkling cider
1 t. tomatoe paste
2 t. beef bouillon powder
2 1/1 C. water
Salt & pepper to taste
Kitchen bouquet optional if necessary for color.
Melt:
1 T. butter
Stir in until smooth:
2 T. flour
Stir flour into sauce.
Heat sauce until it thickens and coats the back of the spoon.
Simmer gently for 15 minutes.

Martha Stewart’s Beef Stew

Pat dry, and dip flour:
2 ½ pounds beef- stew meat
Season with:
Salt and pepper
Brown about 6 minutes in:
1 T. olive oil
Remove meat from pan.
Add to pan:
2/3 C. grape sparkling cider
Stir with wooden spoon, scraping loose any browned bits on the bottom of the pan. Add cooking liquid to meat.
Brown in:
2 T. olive oil
8 ounces pearl onions, peeled
Cook, stirring occasionally until golden all over, about 3 minutes.
Deglaze pan with:
1/3 C. grape sparkling cider
Return beef and cooking liquid to pot.
Add:
2 1/14 C. beef stock
1 C. canned whole plum tomatoes, crushed
salt and pepper
Bring to a boil, reduce heat to low, cover and cook 1 1/3 hours.
Add:
5 carrots, peeled in cut into 1 inch pieces
12 ounces small white button mushrooms, halved or quartered if necessary.
Cook covered until meat and vegetables are tender- 45-50 minutes.

Aunt Kathy’s Dinner Party Beef Stroganoff

Brown slightly in butter, leaving inside rare:
2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same drippings:
1 C. chopped onion
Add:
1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through. Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice

Grandma Packer’s Beef Stroganoff

Brown in oil:
Strips of Round steak cut ½ by 1 ½ inches.
Add: 1 C. water
Simmer 1 ½-2 hours.
Immediately before serving, stir in:
1 C. sour cream
1. can of mushrooms
1 t. paprika
Salt & pepper to taste
Serve over:
buttered noodles
Good served with frozen French green beans, raspberry Jell-O salad, apple cake.